Pickled Beet Eggs
Hard-boiled eggs dyed in pickled beet juice for 24–36 hours to create beautiful pink-purple eggs for spring, Passover, or Easter.
Servings 4
Calories 117kcal
Ingredients
- 6 eggs
- 1 can pickled beets
Instructions
- Cook the eggs: Place the eggs in a saucepan and cover with water by at least 1 inch. Bring to a boil over high heat.
- Turn off heat and cover: Once boiling, cover the pan with a lid, turn off the heat, and let the eggs sit for 15 minutes.
- Cool quickly: Move the eggs to cold running water or an ice bath until completely cool.
- Peel: Peel the eggs once they’re cool enough to handle.
- Dye with beet juice: Pour the pickled beets and all of the juice into a glass bowl or container (glass is best since beet juice can stain plastic). Add the peeled eggs. Make sure they’re mostly submerged.
- Refrigerate: Cover and refrigerate for 24 to 36 hours, turning the eggs once or twice if needed for even coloring.
- Serve: Remove the eggs from the beet juice, pat dry, and serve chilled.
Nutrition
Calories: 117kcal | Carbohydrates: 5g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 245mg | Sodium: 236mg | Potassium: 199mg | Fiber: 1g | Sugar: 4g | Vitamin A: 375IU | Vitamin C: 3.1mg | Calcium: 48mg | Iron: 2.5mg
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